In Home Chefs Club, How Tos, Inspiration, Recipes

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Using the Instant Pot Duo Crisp Air Fryer .

Serves 6


For the Boeber:

7.5 ml (1 1/2 tsp) butter

5 cardamom pods, crushed

2 cinnamon sticks

40 g vermicelli, broken into small pieces

125 ml (1/2 cup) water

1/2 tin condensed milk

500 ml (2 cups) full cream milk

800 ml (2 tins) coconut milk

20 g quick cooking sago

15 ml (1 Tbsp) rose water

5 ml (1 tsp) vanilla paste

Zest and juice of 1 orange

To Garnish:

Half an orange

60 ml (1/4 cup) pistachios, toasted and chopped

Light pink rose petals

1 egg white

80 ml (1/3 cup) castor sugar


For the Boeber:

Switch your Instant Pot to Sauté mode. Add the butter, cinnamon and cardamom, allow to brown while stirring. Add the vermicelli and sauté for 1-2 minutes while stirring.

Now add the water, condensed milk, milk and coconut milk, stir and place the pressure cooker lid on the Instant Pot.

Press cancel on the pressure cooker to exit sauté mode. Press ‘pressure cook’ and set the timer on 5 minutes and on high. Press start and wait for the pressure cooker to start automatically. Release the steam and place on sauté mode again – reduce slightly to a consistency you prefer. Please note the boeber will thicken upon cooling.

Add the sago, rose water, vanilla paste and the zest and juice of 1 orange.

To Garnish:

Cut the orange into slices and from there cut it into 1-2cm triangles. Place the oranges into the airfryer with a grid, place the air fryer lid on and press dehydrate, a temperature of 50°C for 40 minutes and start.

Pick the rose petals from the stem, cover with egg whites and dust in castor sugar – allow to set for about an hour or until crispy.

Dish the boeber into your serving bowls and top with the pistachios, dehydrated orange and crumbled sugary rose petals.

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